Pumpkin Pie

This is our Cassidy's favorite!  Top with whipped cream.

1 unbaked pie crust (store-bought or homemade)

1 15 oz. can pumpkin puree

1 1/4 c. heavy whipping cream

1/2 c. granulated sugar

1/4 c. packed light brown sugar

2 tsp. pumpkin pie spice

1 tsp. vanilla extract

1/2 tsp. kosher salt

2 large eggs

1 large egg yolk

For the crust: On a lightly floured surface, roll the pie dough into a 13-inch round. Transfer the crust to a 9-inch pie plate that is at least 1 1/2 inches deep. Tuck the edges of the crust under to be even with the edge of the pie plate and crimp. Prick the surface of the crust all over with a fork and place the crust in the refrigerator for 60 minutes (or freezer for 30 minutes). Preheat the oven to 400˚. Line the inside of the crust with parchment paper, then fill to the top with baking weights or dried beans.

Bake the pie crust for 13 to 15 minutes, until the edges look dry and just begin to take on a bit of color. Remove your crust from the oven and then, carefully remove the parchment paper and pie weights. (Place the pie weights into a bowl to cool off.) Return the crust to the oven and bake for another 4 to 6 minutes, just until the bottom of the crust appears dry. Reduce the oven temperature to 350°.

For the filling: Whisk well to combine the pumpkin, cream, granulated and light brown sugars. Whisk in the pumpkin pie spice, vanilla, salt, eggs, and egg yolk until thoroughly combined.

Pour the filling into the pie crust and place on a baking sheet. Bake 55 to 60 minutes, until set around the edges and the center jiggles just slightly. Cool completely on a wire rack. Serve immediately with whipped cream or refrigerate. 

**Recipe adapted from The Pioneer Woman